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Cinnamon Roll Cheesecake

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Cinnamon Roll Cheesecake is a rich dessert fusion that layers creamy cheesecake with warm cinnamon sugar swirls, set on a graham cracker crust and topped with cream cheese frosting. It’s indulgent, cozy, and perfect for special occasions.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the crust:
  • 180 g (1½ cups) graham cracker crumbs
  • 30 g (2 tablespoons) brown sugar
  • 1 teaspoon ground cinnamon
  • 70 g (5 tablespoons) unsalted butter, melted
  • For the cinnamon swirl:
  • 65 g (⅓ cup) packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon ground cinnamon
  • 30 g (2 tablespoons) unsalted butter, melted
  • For the cheesecake filling:
  • 680 g (3 packages) cream cheese, softened
  • 200 g (1 cup) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 240 g (1 cup) sour cream, room temperature
  • For the frosting:
  • 115 g (4 oz) cream cheese, softened
  • 120 g (1 cup) powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

  1. Preheat oven to 163°C (325°F) and grease a 23 cm (9-inch) springform pan.
  2. Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into pan bottom and bake for 10 minutes. Cool.
  3. Mix brown sugar, flour, and cinnamon for the swirl. Stir in melted butter to form a paste. Set aside.
  4. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mix well.
  5. Beat in eggs one at a time, then mix in sour cream until smooth.
  6. Pour half the cheesecake batter over the crust. Drop spoonfuls of half the cinnamon swirl and swirl with a knife.
  7. Add remaining batter and swirl in remaining cinnamon mixture.
  8. Wrap pan in foil, place in a water bath, and bake for 55–65 minutes until edges are set and center jiggles slightly.
  9. Turn off oven, crack door, and let cheesecake sit for 1 hour. Cool to room temperature, then chill for at least 4 hours or overnight.
  10. For the frosting, beat cream cheese until smooth. Add powdered sugar, vanilla, and cream. Mix until fluffy.
  11. Spread or pipe frosting on chilled cheesecake before serving.

Notes

  • Add chopped pecans or walnuts to cinnamon swirl for texture.
  • Use caramel drizzle or nutmeg for extra flavor depth.
  • Room temp ingredients help prevent lumps and cracks.
  • Water bath ensures even baking and smooth texture.
  • Cheesecake can be frozen without frosting for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/cinnamon-roll-cheesecake/